Peanut Butter Blossom Cookies

I don't know how it's possible, but Alexis swears I have never posted the recipe for Peanut Butter Blossom Cookies. She spent several minutes hunting because she's all in on this Christmas Cookie thing I've got going on, but they weren't here. Anywhere.

That can't stand, apparently. Somewhere along the line, I taught my kid to search this website when she wants to recreate something I made. I have to make sure all of the things she might look for happen to be here. She said so.

 

The good news is that children that want to make Peanut Butter Blossoms are children who can unwrap all of the Hershey Kisses. THAT is the key to these things, you guys. Not having to unwrap those things yourself is the best.

(Dear Hershey, Bring back the already unwrapped ones in a big bag, please. That was a swell idea.)

I have three or four different recipes for these, but I've decided these are my go-to ones. I don't generally have shortening in the house, so that throws a bunch of the variations out. I've also decided that the variation that has fewer ingredients is not quite the right consistency. Alas.

Peanut Butter Blossom Cookies

1 stick butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/3 cup granulated sugar
2 12-oz bags Hershey Kisses, unwrapped

1. Preheat the oven to 375 degrees. Line a couple of cookie sheets with parchment paper.

2. In a large mixing bowl, combine the butter, brown sugar, and regular sugar until creamy. Add the peanut butter, egg, and vanilla and mix some more.

3. In a separate mixing bowl, combine the salt, flour, and baking soda. Whisk together then slowly add the flour mixture to the peanut butter mixture. Mix well.

4. Place the 1/4 cup granulated sugar in a small bowl.

5. Roll the peanut butter dough into balls that are about 3/4" across. Toss in the granulated sugar to coat and then place on the cookie sheet. Keep going until you've filled in a cookie sheet.

6. Bake at 375 degrees for 8-10 minutes or until the bottoms of the cookies begin to brown.

7. As soon as you remove the cookies from the oven, plop a kiss on top.

8. Allow to cool completely before serving, if you can figure out a way to keep all of the people away from your kitchen, anyway.